Spring Has Sprung!
These cute little soup cups are just what Spring ordered.
Something light and fresh and deliciously healthy from the typical
indulgent hors d'oeuvres of winter.
In a large saucepan over medium-low heat, melt 2 Tbsp unsalted butter
and 1 chopped onion and 1/4 tsp salt. Salute until onion is golden.
Add in 1Tbsp of flour and stir until incorporated for about 2 minutes.
Slowly add in 1/2 cup of whole milk, stirring, for 2 minutes.
Add in 1 cup of vegetable broth to the pot.
Bring the pot to a bit of a boil while you continue to whisk. Then turn heat down.
Chop up about 2 cups of broccoli florets.
Tumble them in and keep whisking.
Toss in the pot 1Tbsp of grated Parmesan cheese.
Pinch of Salt & Pepper.
Have a taste. Maybe a bit of red pepper flakes if you like a kick.
Blend with an immersion blender or a standing blender until smooth.
Let the soup cool, then refrigerate until welled chilled
or for up to 3 days.
Slice the ends of your English cumbers and cut into cubes to make the cups.
With a paring knife, cut around the inside edge of each cucumber
section. The scoop out the insides with a small knife.
Be careful not to scoop through the bottom of the cucumber.
Use the cucumbers right away or refrigerate in a single layer
covered with plastic wrap for later.
Divide the soup evenly and garnish with reserved cucumber
that you scooped out earlier.
These Cucumber Cups are just so darn
CUTE!
Maybe next time I will fill them with
Gazpacho Soup
Asparagus Soup
Portobello Mushroom Soup
Enjoy!
P.S.
This one is just for you and go ahead and eat the cup too. :)
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